Crisp veggies and creamy peanut dressing combine in this fresh, vibrant spring roll salad, great for a light meal.
# What You'll Need:
→ Salad
01 - 1 cup shredded red cabbage
02 - 1 cup shredded carrots
03 - 1 cup thinly sliced cucumber
04 - 1 cup cooked and cooled rice noodles, optional
05 - 1 red bell pepper, thinly sliced
06 - 1 cup bean sprouts
07 - 1/2 cup fresh mint leaves
08 - 1/2 cup fresh cilantro leaves
09 - 1/4 cup fresh basil leaves
10 - 1 avocado, sliced
11 - 1/4 cup roasted peanuts, roughly chopped
→ Peanut Dressing
12 - 1/4 cup creamy peanut butter
13 - 2 tablespoons fresh lime juice
14 - 1 tablespoon soy sauce or tamari
15 - 1 tablespoon maple syrup
16 - 1 teaspoon toasted sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon grated fresh ginger
19 - 2 to 3 tablespoons warm water
# Directions:
01 - In a large mixing bowl, combine red cabbage, carrots, cucumber, rice noodles if using, bell pepper, bean sprouts, mint, cilantro, and basil. Toss gently to mix.
02 - Arrange the salad mixture on a large serving platter or in individual bowls. Top with avocado slices and chopped roasted peanuts.
03 - In a small bowl, whisk together peanut butter, lime juice, soy sauce or tamari, maple syrup, sesame oil, garlic, and ginger. Add warm water one tablespoon at a time until the dressing reaches a pourable consistency.
04 - Drizzle the peanut dressing over the salad just before serving, or serve on the side. Toss gently to combine and enjoy immediately.
